2 garlic cloves, peeled

2 tbsp (30 ml) vegetable oil

1 tsp coriander seeds, crushed

1/4 tsp cumin seeds, crushed

1/8 tsp cinnamon

1 lb (450 g) large shrimp (20-30), shelled and deveined

8 small corn tortillas, heated

4 ears corn, grilled and cut into pieces (optional)

Preheat the grill, setting the burners to high. Oil the grate.

Using a fine grater, grate the garlic (see note). Place in a large bowl. Add the oil and spices. Add the shrimp and toss to coat well. Season with salt and pepper. Let marinate for 10 minutes.

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